Category Archives: Recipe of the Week

3 cups of watermelon peels  
¾ cup. Sugar
1 tbsp. lemon / orange juice
½ tsp. ginger
1/2tsp. cinnamon
½ tsp mixed essence

METHOD

When choosing which watermelon, you are going to buy, select the one that has a thicker white part. As you eat the fruit, keep the peels in the refrigerator. Once you have the necessary amount, start by removing the green part of the skin.

Cut the peels into pieces that are about a centimeter long by 2 millimeters wide. Doing it with the potato peel speeds up this part of the process. Place the cut peels in a large pot with water and add all the sugar.

Let stand, while you squeeze the orange or lemon.
If it is the orange, add both the juice and pulp and also a small piece of grated skin.
If it is the lemon, add only the juice to the pot.

After this turn on the stove and once it starts to boil, mix with a wooden spoon every 10 minutes for about 50 minutes. Pour the contents into a blender, do not blend it too smoothly.  Pour it back into the pot on a very low heat and add the mixed essence and spices, cook for 15 to 20 minutes. Or until get the desired texture.

Finally, pour into previously sterilized jars, while the candy is still hot.

NOTE

The amount of sugar you use should be calculated according to the weight of the watermelon peels you have. Always ensure the number of peels is twice times the amount of sugar used.

Depending on your tastes, you can add a little more orange or lemon, so that the acid has a lot of presence in the final flavor.

Remember to sterilize the jars and vacuum pack them so that the candy lasts longer in the refrigerator. You can sterilize the jars by boiling them in water for half an hour. Put pieces of cloth between them so that they do not break when they collide with each other while boiling.

World Food Day Recipe – 2023

For the stuffing
1lb 10oz cucumber – cut into 2.5cm/1inch slices
2 tbsp. corn flour
225g cooked chicken – minced
1 egg white
1 ½ tbsp. spring onions – Chopped
1 tbsp. fresh ginger – Chopped
2 tbsp. orange juice
2 tbsp. molasses
2 tsp white sugar
1 tsp oil

For the sauce
300ml chicken stock
2 tbsp. tomato sauce
2 tbsp. vinegar
1 tbsp. mustard
2 tsp sugar
1tsp corn flour mixed with 2 tsp water

For the garnish
2 tsp coconut oil
2 tbsp. Dry oregano or chopped parsley

METHOD

Using a small sharp knife slice cucumbers in half (down the middle), then remove the seeds and fleshy pulp from the center of each cucumber slice. Further hollow the cucumber with a teaspoon so that you have tubes with a roughly 5mm shell. Lightly dust the hollow interiors of the slices with the corn flour.

Mix all the stuffing ingredients together in a bowl with 1 tsp salt and pepper and sauté in a frying pot, then mix all the sauce ingredients together in a bowl and pour into the pot and cook for 3 minutes. Stuff each cucumber tube with the sautéed mixture.

If you desire heat in a frying pot the stuff cucumber for 2 minuets or you can place in greased baking pan and bake for 20 minutes.

Garnish with coconut oil and oregano/parsley mixture.

NOTE:

I prefer to serve it without baking or cooking it as cooking the cucumbers may make it soggy.

World Food Day Recipe – 2023

1 avocado – peeled and slice
½ lime – juiced
1 tsp salt
1 seasoning pepper – chopped
1 tbsp. diced onion
1 tbsp. oil
1 tbsp. fresh cilantro or celery – chopped
1 garlic – minced
1 pinch ground cayenne pepper (Optional)
Small leaves – big thyme

METHOD

Add all ingredients into a blender and blend until smooth. Serve with desired sides.

World Food Day Recipe – 2023

2 lbs. cassava
2 liters of water
1 tsp. salt.
3 cloves garlic- grated
1 tsp. chopped thyme
1 tsp. dried oregano
1 tsp. arrowroot powder
4 single seasoning peppers- finely chopped
1 tsp. cilantro or celery – finely chopped.
Oil to fry

METHOD

Peel the cassava and chop it into sizable chunks. Place it in a pot and cover with a couple inches of water. Boil until the cassava tender, about 30 minutes.

Drain the cassava and allow it to cool a bit. At this point you will want to remove the thin root that runs down the center of the cassava. This can also be done beforehand; but it is easier to find after the cassava is soft.

Grate the boiled cassava using a food processor.

Combine the grated cassava with arrowroot powder, garlic, Thyme, peppers, cilantro/celery, dried herbs, salt and pepper.

Take a small spoonful of the mixture and form it into a tiny square (tot). Repeat.

Heat a pan with oil. Fry for about 3-5 minutes per side until golden brown.

NOTE:

The Cassava Tots can also be baked.

World Food Day Recipe – 2023

1 lb. Cassava (peeled and washed)
1 tsp. Salt
½ cup. oil

METHOD

Grate the cassava with the finer side of the grater.

Using a clean cotton cloth, squeeze the cassava to remove as much liquid as possible.

Add salt and spread evenly on a baking sheet and place in the sun for a 1 ½ hours, stirring every 15 to 20 minutes, breaking up any lumps in the mixture. In the end, it should be only slightly moist and have a texture similar to that of grated Parmesan Cheese.

Heat a nonstick skillet over medium-low heat and lightly glaze with oil if desired. Sprinkle a little grated cassava to make a thin layer that covers the entire bottom of the pan, break up any lumps before adding it to the pan.

Cook for 1 minute, flip and cook another minute, or until both sides are golden brown. The cassava is ready if it is crispy and breaks easily. If it is still flexible, it means that not all the water has evaporated. To fix the problem, cook it a little more until it becomes crispy.

NOTES

Try to make your cassava as thin as possible, it is crispier that way.

Put in a sealed bag and refrigerate, it will last for weeks.

World Food Day Recipe – 2023